Cream of Chestnut Soup
Gesztenye Kremleves

3/4 Lb chestnuts
1 parsnips chopped fine
2 carrots chopped fine
1 celery knob* chopped fine
1/2 Lb veal cut in 1/4" cubes
4 Tbs butter
1 tsp salt
1/4 tsp black pepper
1/2 cup heavy cream
2 egg yolks

Cook the chestnuts. Peel and puree them.
Brown the chopped vegetables with the meat
in butter and cook over low heat for 10 minutes.
Add 5 cups water, salt, pepper and cook the
soup over low heat until vegetables and meat
are done. Mix pureed chestnuts into cooked
soup and boil for another 5 minutes. Mix heavy
cream with eggs yolks, whip into the soup.
Adjust salt, serve.
*use more parsnip if celery knob can't be found.